687 results about "Caramel Flavor" patented technology

The invention provides assorted mushroom sauce which is prepared by the following components by weight: 10-16% of edible mushroom dry materials, 15-25% of soybean sauce, 0.5% of sesame, 0-3% of soy sauce, 0-2% of sesame oil, 17-25% of soybean oil, 4-14% of capsicum, 2% of ginger, 4-6% of scallion, 9-11% of flavoring agents, 0-0.3% of caramel, 0.3% of spice, 0-0.1% of edible essence, and the balance of water. The assorted mushroom sauce provided by the invention maintains original flavor and nutrition of mushrooms; various raw materials and ingredients are added; the prepared seasoning sauce not only can be eaten together with rice or bread, is nutritive and convenient, but also can be used for cooking and seasoning, can enhance the fragrance and delicious taste of dishes, and improve the attraction of dishes.

An improved modular flavor dispenser for dispensing a plurality of different flavors is shown and described. One disclosed modular flavor dispenser includes a controller that is linked to a coordinator or interface with a controller associated with the food or beverage dispenser. For example, an automated coffee machine may include its own controller. The controller of the coffee machine communicates with the coordinator or interface of the modular flavor dispenser which, in turn, communicates with the motor control board or controller of the flavor dispenser. The flavor coordinator board may have a memory with a plurality of recipes stored therein or that information may be communicated from the controller of the coffee machine. The flavor coordinator board is linked to the motor control board which, in turn, is linked in parallel with the plurality of pumps used to dispense the variety of flavors. In the example of gourmet coffee, four or more pumps may be used: vanilla, hazelnut, cinnamon, caramel, chocolate as well as other flavors. Improved techniques for pumping chocolate syrup are also disclosed that involve the use of nutating piston-type pumps.

An object of the present invention is to provide soft capsule formulations of active vitamins D, well-suited to practical production with easy discrimination of active ingredient levels, in which stability of the active vitamins D₃ to light and heat is ensured, and which material is highly safe to the human body. According to the present invention, soft capsule formulations of active vitamins D₃ can be obtained-wherein the capsule shell contains a white pigment and yellow iron oxide and/or red iron oxide, or titanium oxide and caramel, or yellow iron oxide.

The present invention provides a composition of nutritive based ingredients that together provide a source of balanced and provides the ability to control food cravings, increase satiety, promote a feeling of fullness and provide a user a method to maintain a healthy weight and or achieve weight loss. This composition of ingredients includes a chocolate or caramel flavored confection component, a high protein component, a fiber blend component, an edible oil component, an antioxidant component from natural occurring sources, a supplement component that can provide specific health benefits as well as a balanced group of vitamins and minerals. The composition of ingredients can be delivered in a variety of food platforms. A functional food confectionery is a preferred platform for our invention delivery system. Portion control bars and/or bars that have pre-determined break points that control portion size and portioned squares or other shapes would be the preferred product structure. A complete weight loss and weight maintenance methodology, including use instructions for incorporating the products within the daily diet is identified. Methods of manufacturing and compositions are also included.

The invention relates to a beverage having multiple health-care functions. The beverage having multiple health-care functions is characterized in that lotus, lotus leaf, haw, reed rhizome, gynostemma pentaphylla, chrysanthemum, licorice, ginkgo leaf, malt, cassia seed, coix seed, wolfberry, fleece-flower root, honeysuckle flower, root of kudzu vine, mint, Chinese yam, common curculigo rhizome and drinking water are utilized as raw materials; white sugar, honey, lemon essence, sodium citrate, mint essence, sodium cyclamate, caramel and jujube juice are utilized as seasonings; the raw materials are subjected to water boiling extraction by a conventional traditional Chinese medicine boiling extraction method; the extract is concentrated, is added with the seasonings and is stirred; and the mixture is added with drinking water to form the beverage having multiple health-care functions. The beverage having multiple health-care functions is a high-grade nutriment having a scientific and reasonable formula, functions of promoting blood circulation and removing blood stasis, clearing and activating channels and collaterals, consolidating basis and recovering promordial qi and relieving uncomfortable symptoms, no toxic and side effects, a good taste, no any bitterness taste, and effects of sunstroke prevention, temperature reduction and diuresis.

Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric, and succinic acids, a caramel colorant, and cola flavor.

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

The invention provides a yeast extract, a preparation method and application thereof. The preparation method of the yeast extract comprises the following steps: (a) mixing the yeast extract, glucose, sodium chloride, glycin, hydrolyzed vegetable protein and water in a reaction kettle; (b) performing heat reaction on the mixture in step (a) for 40 to 90 minutes at a temperature of between 100 and 130 DEG C and pH of between 4.5 and 6.3; (c) after the heat reaction, adding 6 to 10 weight percent of sodium glutamate and 1.0 to 3.0 weight percent of disodium inosinate and disodium guanylate into an obtained product for preparation; (d) filtering the yeast extract after the reaction to obtain filtrate containing the yeast extract; and optional (e) transferring materials after the reaction to a single effect falling film evaporator, and concentrating the materials to more than 65 weight percent and preferably concentrating the materials to between 65 and 70 weight percent. The yeast extract prepared by the method has sauce fragrance and caramel like deep bright red color, and a water solution of the yeast extract has transparent bright red color and fresh and salty mouthfeel.

The invention discloses a method for preparing a caramel colorant by using multistage membrane separation. The method comprises the following steps of: mixing sugar sources and amino acid or ammonium salt, heating the mixture in solution or suspension state to the temperature of between 110 and 150 DEG C, and holding the temperature; passing an obtained reaction liquid through a membrane A under the pressure of between 0 and 5 bar and at the temperature of between 4 and 60 DEG C, and collecting an entrapped component and filtrate; homogenizing the entrapped component by using a colloid mill, an ultra-high pressure microfluidizer or an ultra-high pressure homogenizer, passing the homogenized component through the membrane A again for filtration, and collecting a filtered component; merging the filtrate, passing the filtrate through one or more of membranes B, C and D step by step under the pressure of between 0 and 5 bar and at the temperature of between 4 and 60 DEG C, and collecting an entrapped component and a filtered component; and concentrating or drying the entrapped component to prepare a caramel colorant product. Through the selection of multistage membranes, the aim of preparing the caramel colorant which meets the requirements of different color ratios, red indexes and yellow indexes, and improves food quality and safety is fulfilled.

The invention discloses Mi Huatang, and the formulation thereof is as follows: the following ingredients are added into every 25kg of rice: soft sugar: 10 to 20kg; lard: 15 to 25kg; caramel: 15 to 25kg; and cayenne pepper: 0.5 to 1.5kg. The invention also discloses a preparation method of Mi Huatang, which comprises the following steps: rice selection, rice soaking, rice steaming, fried rice preparation, crisp rice preparation, ingredient adding, formation and packaging. The Mi Huatang breaks through the uniqueness of variety, improves the novel taste, and promotes the development; and the preparation method of the Mi Huatang does not adopt a frying method, is healthier and the prepared Mi Huatang has unique taste, is crispy and sweet, and well received by customers.

Provided are an egg yolk milk pudding and a preparing method thereof. The egg yolk milk pudding is yolk yellow, the sweetness of the egg yolk milk pudding is 8%-10%, the protein content of the egg yolk milk pudding is 2.3-3.5%, and the fat content of the egg yolk milk pudding is 3.5%-6.0%. Preparation raw material components of per 100 weight parts comprise 70-85 parts of fresh milk, 1-4 parts ofwhole milk powder, 1-3 parts of egg yolk powder, 1-6 parts of light cream, 7-10 parts of white sugar, 0.5-1.0 part of compound emulsification thickeners, 0.05-0.15 part of fragrance, and the balance water. To solve the problems that the category and flavor of milk pudding products are single, the filling temperature is high and production and sales are limited, the egg yolk milk pudding is developed and can be easily made into series products in an egg milk flavor, an egg caramel flavor, a vanilla egg milk flavor and the like, and the requirements of consumers with different flavors are met. Because the filling temperature is reduced to 35 DEG C, actual production requirements can be met easily, and low-temperature filling and storage of the pudding can be achieved.

The invention relates to a method for preparing a lithium battery silicon carbon anode material by utilizing magnesiothermic reduction. The method comprises the following steps: preparing a mixed solution of sodium silicate, glucose and sodium chloride; heating and drying to obtain a brown caramel-shaped precursor; heating the precursor to 650 DEG C for calcining in the atmosphere of Ar to obtain a sodium silicate/carbon precursor; adding HCl into the sodium silicate/carbon precursor to prepare a mixed solution by utilizing a principle of preparing weak acid by strong acid; subsequently, drying the mixed solution in a drying oven at 170 DEG C; washing a sample with water to obtain a silicon dioxide/porous carbon composite material; uniformly mixing the silicon dioxide/porous carbon composite material, magnesium powder and sodium chloride; calcining at 700 DEG C, and performing acid treatment, water washing and drying to obtain a silicon carbon composite material. According to the method, a carbon/silicon dioxide composite material can be directly reduced and the silicon carbon composite material is successfully prepared.

The invention relates to a production method of rice wine, which comprises the following processes: (1) soaking: soaking 75-85% of original demand quantity of rice in water for 2-4 days; (2) cooking:cooking the soaked rice for 10-15 minutes until the rice is cooked; (3) fermenting: spraying water and adding white spirit and yeast wine in the cooked rice at the same time; and putting the cooked rice in a primary fermentation tank; (4) pasting: pasting corn two days after corn discharging; (5) feeding: cooling the pasted corn starch which accounts for 15-25% of demand quantity of original riceto a certain temperature, and then, adding the pasted corn starch in the rice feed which is put in the primary fermentation tank on the previous day, wherein the primary fermentation time is 4-6 days;(6) mash pressing: conveying the feed liquid of primary fermentation into an after fermentation tank; (7) after fermentation: fermenting the rice feed until people can smell the alcohol taste, wherein the after fermentation time is controlled within 20-25 days according to different air temperatures; (8) squeezing: squeezing the fermented liquid which is treated by the after fermentation and hasthe alcohol taste, and obtaining clear wine liquid; (9) blending: adding a proper amount of caramel colour; and (10) wine decocting: heating the wine liquid to obtain finished wine. The invention develops a new way for corn processing, reduces the production cost, improves the economic benefit and can enrich the varieties of rice wine to meet the requirements of different consumption levels.

Belonging to the malt manufacturing field, the invention provides a preparation method of burnt malt with high caramel aroma and beer. The malt preparation method includes the steps of: barley selection, raw material pretreatment, wheat dipping, germination, green malt saccharification, baking and root removal. Specifically, during barley selection, barley with moderate protein content is adoptedas the raw material; the wheat dipping process provides barley grains sufficient internal moisture content to fully stimulate the vitality of the endogenous enzyme system of malt, thus providing sufficient conditions for subsequent acquisition of a Maillard reaction substrate; the saccharification process is carried out in four stages, so that green malt can effectively degrade cellulose, proteinand starch under an appropriate water condition, and the concentration of the Maillard reaction substrate is increased; and then baking is carried out at an appropriate generation temperature of DMHFso as to enrich DMHF product substantially. The obtained malt has significant caramel aroma, the aroma is pure and strong, sensory evaluation indicates that the malt is free of scorched flavor, burntflavor and other foreign and miscellaneous smell, and can be used for production of beer with high caramel aroma.

The invention discloses a powdery composite seasoning with beef flavour, which comprises the following components in part by weight: 20 to 40 parts of monosodium glutamate, 25 to 45 parts of salt, 1 to 10 parts of sugar, 1 to 15 parts of dextrin, 5 to 20 parts of starch, 0.3 to 0.8 part of curry powder, 0.0005 to 0.0015 part of spice, 0.0003 to 0.002 part of essential oil of beef, 0.003 to 0.008 part of beef powder, 0.003 to 0.008 part of beef extract, 0.003 to 0.005 part of vegetable oil, 0.0003 to 0.001 part of caramel, 0.0003 to 0.001 part of onion granules, 0.0002 to 0.001 part of carrot granules and 0.0002 to 0.001 part of celery granules. The powdery composite seasoning is appetizing and tasty, and has the effects of strengthening spleen and stimulating appetite, and nourishing and protecting health.

The present invention discloses a Piteguo fruit beverage and its production method, belonging to the field of beverage production technology. Its raw material composition includes (by wt%) 10%-40% of Piteguo fruit juice, 2%-10% of white granulated sugar, 0.2%-0.5% of citric acid, 0.1%-0.3% of malic acid, 0.1%-0.6% of honey, 0.03%-0.1% of caramel colour matter, 0.01%-0.05% of sodium tripolyphosphate, 0.01%-0.05% of sodium hexametaphosphate, 0.01%-0.05% of xanthan gum and proper quantity of pure water. Its production method includes the following steps: sorting raw material, cleaning, breaking, enzymolysis, juicing, filtering, sterilizing, mixing, filtering, filling, cooling checking and packaging.

A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

The invention discloses seasoning wine and a preparation method thereof. The seasoning wine comprises the following components in parts by weight: 10-30 parts of a spice extracting solution, 4-6 parts of monosodium glutamate, 10.5-12 parts of edible salt, 0.5-2 parts of white granulated sugar, 0.2-1 part of caramel colour, 400-600 parts of fermentation base liquor, 50-80 parts of 95 percent edible alcohol and 269-524.8 parts of water. The preparation method of the seasoning wine comprises the following steps: preparing the spice extracting solution, blending, sterilizing, filtering and the like. Compared with the prior art, the seasoning wine has the advantages that the spice extracting solution which is thick in fragrance can be obtained from a few spices, and thus the cost is saved; materials such as grease in the spices can be prevented from entering the cooking wine product to cause precipitates in the cooking wine; in addition, the seasoning wine is sterilized at a high temperature before the edible alcohol is added, so that the alcoholic strength of the finished cooking wine is conveniently and accurately controlled; precipitates are removed by virtue of membrane filtration in the later phase, and thus the stable quality of the seasoning wine is ensured.

The present invention provides for caramel flavored confections, chews, hard candies or caramel flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction and cardiovascular health and removal of cholesterol from the bloodstream can be accomplished within certain compositions of this invention. Specific ratios of ingredients create a taste, texture, to mouthfeel, and rich flavor similar to a high milk fat or butter fat based caramel without the negative health ramifications of high milk fat based type caramels. Additionally, the method for preparing a caramel flavored confection, chews, and milk with these improved health characteristics, taste profile, and dietary benefits are covered.

The invention relates to a preparation method of a brown lactic acid bacteria beverage containing coconut fruit particles. The preparation method comprises the steps of performing Maillard reaction, fermenting probiotics, preparing base material, mixing with milk and adding the coconut fruit particles, wherein the materials are portioned by weight. In the Maillard reaction, milk powder: glucose: water=10-20 parts: 6-10 parts: 70-84 parts; a reaction end point is that mixture turns dark brown; in the fermentation of the probiotics, lactobacillus casei is fermented for 48-72h at the temperature of 37-38 DEG C; in the step of preparing the base material, sugar: fructose-glucose syrup: pectin: water=2-6 parts: 6-10 parts: 2-6 parts: 78-90 parts; in the step of mixing with milk and adding the coconut fruit particles, fermentation solution of the probiotics: base material solution=1: 4, and homogenization is performed; 2-8 parts of the fruit particles are added in each 100 parts of dynamic mixture in an on-line manner; and after-ripening is performed for 4-8h at the temperature of 2-6 DEG C. Then dark brown milk liquid is obtained and has substantial feeling of the fruit particles in sensual aspect and taste sense; the brown lactic acid bacteria beverage integrates fermentation aroma of yoghurt and the Maillard reaction, caramel aroma and coconut aroma flavor; protein content is not less than 1.0g/100g; and viable count of lactic acid bacteria is not less than 1*10<10>cfu/ml. The brown lactic acid bacteria beverage has no fat, preservatives, sweeteners or pigments, has good suspension and stability, and can keep or restore balance of intestinal flora because of the addition of vitamins and minerals.

The invention discloses a production technique of xylose. The production technique comprises the following steps: pulverizing, boiling with high-temperature water, hydrolyzing, decolorizing, refining, carrying out continuous film concentration, carrying out steam vaporization concentration, crystallizing, centrifuging and drying, thereby finally obtaining the crystalline xylose finished product. The xylose mother solution is sold as the byproduct and used as the raw material for preparing the caramel pigment product. The corn cobs are pulverized, thereby increasing the specific area, shortening the contact and soak time, enhancing the hydrolysis efficiency, and increasing the xylose yield. The hydrochloric acid is used for hydrolyzing the corn cobs to prepare the xylose, thereby saving the subsequent decolorant consumption, and reducing the environmental pollution. The continuous film concentration technique is adopted to partially substitute the steam vaporization technique, thereby having favorable energy-saving effect. The technique has the advantages of high waste acid/alkali recovery efficiency and favorable effect, and can save the acid/alkali consumption. The technique simplifies the technical process, shortens the production cycle, enhances the production efficiency, lowers the xylose production cost and reduces the wastewater emission.

The invention discloses a production technology of bright caramel, comprising the following steps: (1) cane sugar molasses processing: after the molasses and the water are diluted at weight ratio of 1:(0.1-0.2), directly feeding steam to heat to 60-80 DEG C; adding dilute sulphuric acid to adjust pH value to 3.0-3.2; heating to 100 DEG C, and maintaining the temperature for 40-60min; cooling to about 80 DEG C, putting into a sedimentation tank, and taking out supernate after being subsided; (2) syrup concentration: concentrating the supernate in vacuum to about 40-degree Be, and pumping into a kettle; (3) reaction stage: firstly, adding a composite ammonium salt catalyst; at the temperature of about 110 DEG C, reacting in a closed kettle until colour ratio is about 8000 EBC; cooling to adjust the pH value to 4.5-5.0; then, adding a composite sulfite reactant accounting for 2-7 wt% of the syrup; checking salt tolerant situation until the colour ratio is about 8000 EBC; slightly adjusting the pH value, and further reacting until the colour ratio is about 9000-11000 EBC; and (4) caramel finished product: carrying out reaction until the colour ratio and the red index reach the requirements, and then cooling and compressing in a finished product jar. The bright caramel produced by the production technology is bright red and yellow, natural, and unchangeable and permanent in colour and lustre after being coloured, thus attracting people.